Preparation Time: 25-30 minutes
Combine dry ingredients: In a large mixing bowl, combine whole wheat flour, gram flour, turmeric powder, red chili powder, cumin seeds, and salt. Add chopped fenugreek: Add the finely chopped fenugreek leaves, green chilies, and ginger. Mix well. Add yogurt and oil: If using, add yogurt and 2 tablespoons of oil to the mixture. Knead the dough: Gradually add water and knead the mixture into a soft, smooth dough. The dough should be pliable but not sticky. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Divide the dough: After resting, divide the dough into small balls (about the size of a golf ball). Roll out: Dust a rolling surface with some flour. Take one ball of dough, flatten it slightly, and roll it out into a thin circle (about 6-8 inches in diameter) using a rolling pin. Cook the thepla: Heat a tava or skillet over medium heat. Place the rolled thepla on the hot tava. Cook for about 30 seconds or until you see bubbles forming on the surface.
Flip and apply oil: Flip the thepla and apply a little oil or ghee on top. Cook for another 30 seconds, pressing gently with a spatula. Flip again and cook until both sides are golden brown and cooked through. Repeat: Repeat the process for the remaining dough balls, rolling and cooking each thepla.
Serve the hot methi theplas with yogurt, pickle, or chutney. They can also be enjoyed on their own as a delicious snack or meal.
